Food for Thought
Le Bon Magot™ transcends traditional borders, cultures and ethnicities in its use of ingredients and spice blends. In so doing, we celebrate food as a social force with the power of building communities.
Building for Better
Le Bon Magot™ is small but we take our responsibility in the global supply chain seriously. We recognize that our choices and standards, as part of a broader community of artisan producers, can influence the way that food is grown, processed, marketed and regulated around the world.
Le Bon Magot is a unique entry in the gourmet and specialty food industry because it is inspired by the unusual flavors and pairings from South Asia, Middle East and Africa.
Lior Lev Sercarz is the chef, spice blender and owner of La Boîte, a biscuits and spice shop in New York City. Lior and La Boîte have been featured in publications including The New York Times, Vogue, In Style Magazine, Every Day with Rachel Ray, Food & Wine Magazine and the SAVEUR 100.
Based in the test-kitchen in Camden, Yotam spends much of his time creating and testing recipes for his column in the Guardian, on-going cookery books and programmes for television. When he is not creating and cooking, testing, tasting and tweaking, he is overseeing the day-to-day running of the shops and restaurant.
With a cooking style that is as inimitable as it has always been – vibrant and bold yet simple and honest – Sami holds the helm in the heat of the Ottolenghi kitchens since the first day we opened. Head chef, mentor to many, visionary behind so many of the longstanding and latest dishes, Sami’s precision, palate and panache is the heart and soul of the food we are renowned for.